Wednesday, March 22, 2006
Braided right-over-left or left-over-right, these recipes will guarantee no leftovers tonight!
LTHOUGH THE WEATHER'S STARTING TO WARM UP, HEARTY FOODS still feel good on those cool Spring days. To satisfy those feelings for yummy comfort food, just head to the freezer for a package of frozen bread dough. Why? Bread dough can easily turn your favorite ingredients into beautiful, filled braids. It's the complete answer!
These bread braids may look complicated, but if you can flatten a piece of dough and snip and tuck a few strips, then weaving one of these beauties only takes minutes to make. You can begin with a can of chili, add some grated cheese, green pepper and onion. Or, try an elegant Spinach Braid ... mushrooms and Parmesan atop fresh greens and chopped ham are tucked tightly into this irresistible baked bundle. You can even criss-cross the strips to create a clever twist on the classic Reuben. Packed with pastrami and kraut, it's a fix-it-fast favorite for a hot homemade lunch.
For the melted masterpiece of decadent desserts, this Rich Chocolate Toffee Braid will hands down take the top honors. Warm cream cheese, melted milk chocolate and toffee bits will come out of the oven with an aroma and sweet bread flavor you've likely never savored.
The next best thing about these dinner and dessert ideas is that they look gorgeous and taste great ... whether served on a beautifully set table or as a delicious slice in your hand as you're racing out the door to your next meeting. On the go or on the table, braids made with frozen dough will help you weave your way to exciting everyday recipes.
SPINACH BRAID
1 loaf bread dough or 12 dinner rolls, thawed
8 oounces cream cheese, softened
3 cups chopped fresh spinach
1/2 teaspoon basil
1/2 teaspoon rosemary
1 egg
1/2 cup Parmesan cheese
2 cups chopped ham
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, chopped
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg white, beaten
Parmesan cheese
Spray board or counter top with nonstick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 11/2-inch strips horizontally. In a large bowl, mix cream cheese, spinach, basil, rosemary, egg, Parmesan cheese and ham. Spread mixture down center of dough. Saut & eacute; mushrooms, onion, garlic, butter, salt and pepper. Spread on top of ham mixture. Make cuts on marked lines from edge to within 1-inch of filling. Begin braid by folding top and bottom rows toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under. Lift braid with both hands and place on a large sprayed baking sheet. Brush with beaten egg white and sprinkle with Parmesan cheese. Bake at 350 degrees for 35-45 minutes.
BAKED REUBEN BRAID
1 loaf bread dough or 12 dinner rolls, thawed
1/3 cup Italian salad dressing
1 pound thinly sliced pastrami
8 slices Swiss cheese
2 cups sauerkraut, drained
1 egg white, beaten
Caraway seeds
Spray board or counter top with nonstick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 11/2-inch strips horizontally. Pour dressing down the center of dough. Top with pastrami and cheese. Spoon sauerkraut over cheese. Make cuts on marked lines from edge to within 1-inch of filling. Begin braid by folding top and bottom rows toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under. Lift braid with both hands and place on a large sprayed baking sheet. Brush with beaten egg white and sprinkle with caraway seeds. Bake at 350 degrees for 30-35 minutes.
CHILI CHEESE BRAID
1 loaf bread dough or 12 dinner rolls, thawed
1 can chili
1/4 cup chopped green onions
1/4 cup chopped green pepper
1 cup grated cheddar cheese
Spray board or counter top with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 11/2-inch strips horizontally. Pour chili down the center of the dough. Top with green onions, green peppers and cheese. Make cuts on marked lines from edge to within 1-inch of filling. Begin braid by folding top and bottom row towards filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under. Lift braid with both hands and place on a large sprayed baking sheet. Bake at 350 degrees for 30-35 minutes.
RICH CHOCOLATE TOFFEE BRAID
1 loaf bread dough or 12 dinner rolls, thawed
6 ounces cream cheese, softened
3 tablespoons sugar
1 egg yolk
1 cup chocolate chips, divided
1/2 cup toffee bits
Vanilla Glaze:
1/2 cup powdered sugar
2 tablespoons butter, softened
1 to 2 tablespoons milk
Spray board or counter with non-stick cooking spray. Roll loaf or combined rolls into a 12x16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 11/2-inch strips horizontally. Beat cream cheese, sugar and egg yolk until well blended. Set aside 2 tablespoons chocolate chips for garnish. Stir remaining chips and toffee bits into cream cheese mixture. Spread filling down center of dough. Make cuts on marked lines from edge to within 1-inch of filling. Begin braid by folding top and bottom rows toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under. Lift braid with both hands and place on a large sprayed baking sheet. Bake at 350 degrees for 30-35 minutes. Combine vanilla glaze ingredients and drizzle over cooled braid. Then sprinkle with remaining chocolate chips.